Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour

The present study is aimed at producing Sorghum bicolor and Voandzeia subterranea complementary instant flour. The precooked sorghum and Bambara groundnut flours were mixed at different proportions (0 : 100, 25 : 75, 50 : 50, 75 : 25, and 100 : 0), hydrated with sterile distilled water (1 : 3, w:v),...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Int J Food Sci
Main Authors: Ntsamo, Thierry Marcel Beumo, Mohammadou, Bouba Adji, Sokamte, Alphonse Tegang, Njintang, Nicolas Yanou, Tatsadjieu, Leopold Ngoune
Formato: Artigo
Idioma:Inglês
Publicado em: Hindawi 2020
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7746464/
https://ncbi.nlm.nih.gov/pubmed/33376715
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2020/9234083
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados